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The bar under the name is the map. Swipe it sideways if a destination sits off-screen. On Tonight, the button pinned to the bottom cooks the lead dish.

  1. Tonight — What you can cook first, plus drinks that fit the same shelf.

  2. This week — Five dinners from the shelf, urgent things cooked first.

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  4. Written methods — Every dish and drink with a method somebody wrote out.

  5. The pantry — Start from one ingredient: what it does, and everything built on it.

  6. Out of it — What to use instead, judged by the job the missing thing was doing.

  7. Photo review — Review a demo shelf photo and confirm every item before adding it.

  8. Flavor Lab — Pairings with a track record: classic matches and the mixology behind them.

  9. Wild cards — Combinations with no tradition behind them, only shared aroma notes.

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Keep it on the home screen

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After that it opens as Kitchen & Bar, not a browser tab. Inventory stays on this device.

Dinner · 55 min · 4 bowls

Daube

Provençal pot roast. Wine, thyme, a strip of orange peel. Low until it tears. Orange is aroma, not marmalade.

The sheet · 4 bowls · 55 min

medium

Why tonight. Provençal pot roast. Wine, thyme, a strip of orange peel. Low until it tears. Orange is aroma, not marmalade.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • beef
  • red wine
  • onion
  • carrot
  • thyme

Good if you have them, fine if you do not: orange.

Method

  1. Marinate the beef in the wine overnight with the aromatics. It is a defining step, not an optional one.
  2. Dry the meat before browning or it steams. Reduce the marinade separately rather than pouring it in raw.
  3. Three hours at the barest simmer, covered, in a low oven.
  4. A strip of orange peel is traditional and it is what distinguishes a daube from a plain beef stew.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

beef
Fat and connective tissue decide the method.
red wine
Tannin and depth for anything long and savory.
onion
The base under most of this library.
carrot
Sweetness that survives long cooking, which is why it sits under so many braises.
thyme
The most patient herb here — it survives long cooking, which almost nothing green does.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy beef and red wine workBack to the ranking